Quick Chicken Enchiladas

Quick Chicken Enchiladas

33 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Sheri Ferrell
Recipe by  Sheri Ferrell

“Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, mix together cheese soup and milk.
  3. In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
  4. Bake for 30 minutes.

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Reviews (33)

Rate This Recipe
schmerna
25

schmerna

Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices.

NICOLE CRAN
16

NICOLE CRAN

I've made this recipe over and over again, and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actually came out the way I hoped. Thanks for a great recipe that will always be one of my favorites!

IVERYGIRL
14

IVERYGIRL

This recipe is so good...I used red enchilada sauce mixed with the cheese soup to pour over the top to add more flavor. I also doubled the recipe for company and it made a nice presentation with the olives on top! This is a keeper for sure!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

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